Description

Indulge in the decadence of Strawberry Earthquake Cake Delight, a luscious dessert layered with moist cake, creamy cheesecake filling, and juicy strawberries. Each bite delivers a dramatic mix of textures and flavors — from fluffy cake to gooey filling and fruity bursts — making it a show-stopping treat for birthdays, holidays, or any special occasion.

Ingredients

• White Cake Mix: 1 box (15.25 oz), the base of the recipe. You can also use a homemade white cake batter for a richer flavor.
• Fresh Strawberries: 1 ½ cups, chopped. If using frozen, thaw and drain well to prevent excess moisture.
• Cream Cheese: 8 oz, softened, for that creamy, tangy layer that makes this cake unforgettable.
• Butter: ½ cup (1 stick), melted, adds richness and depth.
• Powdered Sugar: 2 cups, to sweeten the cream cheese layer.
• Sweetened Shredded Coconut: 1 cup, for added texture and tropical flair.
• Chopped Pecans: ½ cup, for crunch and nutty balance (optional but recommended).
• Eggs: 3 large, for structure and moisture.
• Milk: 1 cup, to mix with the cake batter.
• Vanilla Extract: 1 teaspoon, enhances the overall flavor profile.
• Pinch of Salt: to balance sweetness.

Instructions

Step 1: Prepare the Base

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Sprinkle the shredded coconut evenly on the bottom, followed by chopped pecans for a layered texture base.

Step 2: Mix the Cake Batter

In a large bowl, combine the white cake mix, eggs, milk, and vanilla extract. Mix until smooth and creamy. Pour the batter gently over the coconut and pecan layer.

Step 3: Create the Cream Cheese Swirl

In a separate bowl, beat softened cream cheese with melted butter and powdered sugar until velvety smooth. Drop spoonfuls of this mixture over the cake batter. This uneven layering is what creates the “earthquake” effect during baking.

Step 4: Add the Strawberries

Scatter chopped strawberries over the top of the batter. You can lightly swirl them in with a knife for a marbled effect or leave them as chunks for bold fruity pockets.

Step 5: Bake to Perfection

Bake for 40–45 minutes or until the top is golden and the edges are set. The center should remain slightly gooey—that’s what gives the cake its signature creamy texture.

Step 6: Cool and Serve

Let the cake cool for 20 minutes before slicing. Serve warm for a molten texture or chill it for a firmer, cheesecake-like consistency. Each option offers a different but equally delicious experience.

Notes

Use fresh or frozen strawberries, but ensure frozen berries are thawed and drained to avoid excess moisture.
Cream cheese should be at room temperature for a smooth, lump-free cheesecake layer.
Bake until the cake is set but slightly soft in the center for a gooey “earthquake” effect.
Dust with powdered sugar or drizzle with strawberry glaze for an elegant finish.
Store in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
This cake freezes well — wrap tightly and thaw overnight in the fridge.
For extra indulgence, fold in white chocolate chips or chocolate chunks into the cheesecake layer.